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Crust:
Filling:
Crust:
Mix crushed nachos and butter. Press firmly into bottom of 23cm loose-bottomed tart pan. Set aside.
Filling:
Purée avocado, lime juice and sour cream. Add cream cheese, lime zest and seasoning to taste. Set aside.
Sprinkle gelatine over water. Leave to stand for 5 minutes. Microwave for 10 seconds and stir once done.
Repeat 2 more times. Do not boil gelatine. Cool slightly.
Lightly beat the cream cheese mixture and add gelatine in a thin stream while beating.
Spoon into prepared pan and spread. Cover and refrigerate for at least 2 hours.
To finish:
Garnish with lime and coriander and serve with tomato salsa.
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